814-Lancaster Fanning, Saturday, May 16, 1998 Jenny Biser Is Maryland Lamb And Wool Queen KAREN BUTLER Maryland Correspondent WEST FRIENDSHIP, Md. Jenny Biser is the 1998 Maryland Lamb and Wool Queen. The 16-year-old Frederick County youth was crowned at the 25th Maryland Sheep and Wool Festi val, held at the Howard County fairgrounds. Lamb and Wool Princesses se lected at the contest are Megan Rynarzewski, Howard County, and Kristin Cummins, Carroll County. Other contestants in cluded Robin Harkins, Harford County; Anne Marie Histon, Car roll County; and Melissa God dard, St. Mary’s County. Jenny, the daughter of Joe and Ruth Biser, New Midway, has represented the Maryland sheep industry for the past two years as a princess. The high school sopho more is a member of the Johns ville 4-H club. Her sheep projects include market lambs, breeding ewes, shepherd’s lead, and show manship. She also raises beef steers and beef heifers and partici- Radden Takes Grand (Continued from Peg* B 2) Shashlik: 6. Bryan Haines; Lamb Shank with Creamy White Beans; 7. Ray Kleintoip: Curried Lamb Balls Judges were sheep breeders Edith Miller, Damascus; Barbara Mullen, Thurmont; and Karen Sowell, Hagerstown. Mongolain Lamb And Scallions 1 pound thinly sliced lamb roast 1 teaspoon light brown sugar 1 tablespoon light soy sauce 1 tablespoon rice wine or dry sherry 2 teaspoons cornstarch or ar rowroot mixed with 2 teaspoons water to form a paste 2 cups peanut oil '/j ounce dry black woodear mushrooms (soak in water to re hydrate) 8-10 spring onions chopped to 1" pieces 10-14 ounces canned baby car com (about one can drained) 3-4 slices fresh ginger diced fine 2 tablespoons hosin sauce few drops sesame oil Served over steamed or boiled rice and/or with sai-fun noodles. Marinate thinly sliced lamb in brown sugar, soy sauce, wine, and cornstarch paste for about 30-45 minutes. After soaking mush rooms (25-30 minutes), chop them for use. Heat peanut oil in a wok for a quick deep-frying of the mar inated lamb. Deep-fry lamb for about one minute then remove from oil. Set oil aside or use to cook sai-fun noodles. In a hot wok, add the hot deep-fried lamb and baby ear com stir-frying for one minute then add mushrooms, onions, and ginger. Cook for one minute then add mushrooms, onions, and ginger. Cook for one minute more than stir in hosin sauce. Drizzle a few drops of se same oil over the top as a garnish and serve with hot rice. Deep fried sai-fun noodles may be used as a garnish or used in place of the rice. Lamb Stuffed Dim Sum Dumplings 1 pound ground lamb 5 leaves Napa or Chinese cab bage (blanched and finely chop ped) 2-3 spring onions (finely chop ped) pates in cooking and sewing proj ects. At home on Maple Creek Farm, Jenny raises Cheviots and Hampshires, and owns 12 sheep herself. Jenny’s outfit for the evening event was a tribute to the sheep in dustry and to the wearer’s sewing prowess. She wore a wool outfit she created that earned her first place honors in 4-H Fashion Re view. The two-piece ensemble consisted of a simple black crepe A-line dress with a coordinating short, fitted black and yljite houndstooth check jacket. The day after they were crowned, Jenny and her princesses went right to work handing out ribbons in the showring. More than 1,100 sheep representing 21 states and Canada were shown during the two-day festival, at tended by more than 50,000 peo ple. The lamb and wool royalty will go on to assist with the Mary land Wool Pool held in June, and will promote sheep and wool throughout the year at county fairs, the state fair, and the Eastern 1 teaspoon grated Ginger 2 teaspoons cornstarch or ar rowroot 1 teaspoon light brown sugar 2 tablespoons light soy sauce 2 teaspoons salt 1 tablespoon Rice wine or dry sherry 1 teaspoon dill or rosemary 2 teaspoons sesame oil 2 pounds wonton wrappers Blanch cabbage until soft then drain and finely chop. Combine ground lamb with cabbage, chop ped onion, ginger, cornstarch, brown sugar, soy sauce, salt, rice wine, dill or rosemary, and sesame oil. Mix well. Place VA teaspoons of filling into the center of a won ton wrapper. Fold in half and seal the edges with a light brushing of water (a beaten egg or a flour/wa ter mixture can also be used). A dumpling press is really useful at this point Bend each dumpling in to a crescent moon shape and set aside from cooking. Cooking Dim Sum can be done in many ways, here are two. In a hot wok, add 3 tablespoons cooking oil. Turning to a medium heat, place dumplings in rows with the seam facing up such that the bottoms are browned first Fry for 2-3 minutes or until golden brown then serve. Line a steamer with lettuce leaves (to prevent slicking and to provide a clean light flavor). Stack dumplings on the bed of lettuce making sure that they do not touch each other and steam for 10-12 minutes then serve. The steamer may be used as the serving dish if a plate is placed under it to catch any dripping water. Dim Sum can be served as a main course or as an appetizer. If not feeding a horde of Mongols, this recipe can be easily cut in half. Dipping Sauces Dipping sauces may be bought or easily made. Hot Sauce: Mix together'/« tea spoon hot oil, '/• cup dark soy sauce, 1 tablespoon finely chop ped spring onions, and 1 teaspoon finely chopped garlic. Dipping Sauce: Mix together % cup dark soy sauce, 2 tablespoons basalmic vinegar. 1 tablespoon finely chopped spring onion, and 1 teaspoon chopped garlic. Contestants In the Lamb and Wool Queen contest, left to right; Anne Marie Hston, Carroll County: Kristin Cummins, Carroll County; Jenny Blser, 1998 Maryland Lamb and Wool Queen, Frederick County; Klrra Pllson, outgoing queen; Megan Rynarzew ski. Howard County; Roblon Harkins, Howard County; and Melissa Goddard, St. Mary's County. National Livestock show. Judges given the challenge of selecting a queen from the six con Lincoln Ram Is Supreme At Maryland Sheep KAREN BUTLER Maryland Correspondent WEST FRIENDSHIP, Md. “A large volume Lincoln ram, ex tremely large bodied, with a good, square rump, a beautiful head, and a very nice, very uniform fleece” was selected supreme champion ram here by judges David Clauser, Polk, Ohio and Morris Culver, Eu gene, Oregon in the sheep shows at the 2Sth anniversary of the Maryland Sheep and Wool Festi val. Judge Clauser made his com ments to a crowd of about 100 people gathered at the show ring at the Howard County fairgrounds. The yearling ram. “Springfield Ohio with the Florence o. Hall memorial trophy for exhibiting the supreme champion ewe. Shown with the Corrledale ewe, from left are David Clauser, Judge; Megan Rynar zewskl, Maryland lamb and wool princess; Jenny Blser, Maryland lamb and wool queen; Morris Culver, Judge; Kristin Cummins, Maryland lamb and wool princess; Kendra Hall-Rhouten; and Keith Chamberlin. testants were Robert Dinsmore and J.T. Hinkle, president and vice president, respectively, of the And Wool Festival 2192” was exhibited by Bill and Cindy Bankhead, Rock Hall, Md. Judge Clauser said it was the combination of stature and fleece quality that gave the 260-pound ram the edge over its nearest com petitors. “The Lincoln just has an extremely large body and a beauti ful fleece, with very nice shine to the fleece when you open it up,” he said. Between the two of them, the judges examined more than 1,100 sheep during the two-day event, with entries representing 21 states and Canada. The Bankheads, of Kent Coun ty, have been in the sheep business Maryland Sheep Breeders Asso ciation, and Kirra Pilson, outgoing queen. about 23 years, said BUI Bank head. They maintain a flock of 60 Lincoln wews. ISO Romney ewes, and 25 Rambouillet ewes, and show sheep all over the country. “2192,” a homebred entry, is out of genetics that have per formed well at sheep shows for the Bankheads both nationally and in Canada. His sire brought home the champion rosette from the Lincoln show when he went to Louisville a few years back. His uncle was the National champion Lincoln ram, and his mother, a “very typcy” ewe, according to Bankhead was the second best ewe in Canada se (Turn to Pago BIS)
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